Fu Pei-Mei
INGREDIENTS:
1 whole chicken
1 1b. pigs' feet
1/2 pig's intestine (cooked)
1 oz. scallops
1 1b. sea cucumber (soaked in water)
1/2 1b. tendons (soaked in oil)
1 1b. shark's fin(soaked in water)
1 abalone (pre-soaked)
4 oz. ham
3 duck gizzards
1/2 oz. mushrooms
20 chestnuts
20 red dates
10 quail eggs
3 whole bamboo shoots
1 taro, large
green onion
ginger
wine
chicken broth
soy sauce
sugar
star anise
oil
1 pot, 1 foot high, narrow mouth, wide
body
DIRECTIONS:
1. Remove water from shark's fin and place on small plate. To chicken broth add green onion, ginger, and wine. Steam shark's fin 1/2 hour, remove and store broth.
2. Remove water from sea cucumber and cut into large pieces. Cut each tendon in half. Slice chicken and pigs' feet and rinse in hot water. Cut each duck gizzard in quarters. Cut abalone, ham and pig intestine into large slices. Steam scallops and cut into small pieces. Roll bamboo shoots as they are cut. Cut taro into thumb size slices. Boil quail eggs, then peel and fry yolk in oil. Boil chestnuts and dates until they swell.
3. Fry green onion and ginger in oil; then add chicken, pigs' feet, duck gizzard, and mushrooms. Add a little wine, soy sauce, sugar, chicken broth, and one star anise. Lower heat and simmer 15 min.
4. Place taro and bamboo shoots at bottom of jar; cover with ingredients in #3 and chestnuts, dates, mushrooms, scallops, abalone, shark's fin, and quail eggs. Cover jar with rice paper or lotus leaf. Place jar in large pot and surround with water. Simmer 2 hours then add sea cucumber and pig tendons, and simmer another half hour.
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